As a food writer and culinary podcaster, Noel has been dedicated to promoting and highlighting Jamaican cuisine and advocating for chefs, restaurants, and the business of food. He is passionate about preserving Jamaica’s rich and diverse culinary history and inspiring the younger generation to consider the culinary arts as a career path. Not only does he cook, but he also writes weekly articles that are featured in several notable publications.

In 2013, Chef Noel brought his international experience and unique culinary flair to some of Manitoba’s most refined hotels while working as their executive chef, including the Burntwood Hotel in Thompson and the Viscount Gort Hotel in Winnipeg. Since then, Chef Noel has actively catered to special events, private dining, interactive demonstrations, cooking classes, and restaurant consultations.

He has been recognized locally and internationally for his culinary skills, which have led to numerous awards and features in print publications, television, and radio shows in Canada, Jamaica, and the United States. After making an impact on the Winnipeg culinary scene for four years and being nominated and voted Winnipeg’s best chef in 2018, Noel relocated to Toronto in 2019, and since then he has become one of the most sought-after chefs, working with high-profile brands such as Appleton Estate Canada, the Jamaica Tourist Board, Guinness, Stagg Chilli, Attitude Fresh, The City of Toronto, Sherbourne Health, and more.

Chef Noel is recognized as a champion for brand Jamaica in the culinary arts by the Prime Minister Youth Awards, and was awarded the Best Black Chef in Canada by the ByBlacks Magazine People’s Choice Awards in 2019 and 2020. He also won Best Podcaster, Best Caterer, and, in 2021, Best Restaurant and Baker. Recently, he was recognized as one of Jamaica’s and Toronto’s most influential and impactful next-generation game changers.

INGREDIENTS:

RECIPE:

1. Add the potatoes to a saucepan with water and simmer until tender, 10 minutes. Using a slotted spoon, transfer the potatoes to a large bowl along with 2 tablespoons of the cooking liquid; mash to a coarse puree and set aside to cool.

2. Heat oil in a skillet over medium heat, then sauté the onions for a minute or until translucent, then add the garlic, green onions, thyme, scotch bonnet pepper, and bell pepper and cook for an additional 2 minutes. Add the saltfish and stir to combine, then add the ackee and stir to combine.

3. Scrape the ackee and saltfish mixture into the bowl with the potatoes. and egg yolk and stir until combined. Refrigerate the mixture until chilled, at least 30 minutes.

4. In a shallow bowl, beat the eggs with 1 teaspoon of water. Put the flour and breadcrumbs in shallow bowls. Line a baking sheet with wax paper. Form the mixture into 1-tablespoon-size balls. Dredge the balls in flour, dip them in the beaten eggs, and coat them with breadcrumbs. Arrange the croquettes on the prepared baking sheet and refrigerate until chilled for about 10 minutes.

5. Fill a skillet with 1/2 inch of vegetable oil and heat until shimmering fry the croquettes over medium-high heat, turning once or twice, until golden all over, about 4 minutes; drain on paper towels. Transfer the croquettes to a platter and serve.

Chef Erica competed alongside her husband and fellow chef, Josh Karbelnik, in Food Network Canada’s Top Chef Canada, where she took home the title and grand prize. During this competition, she honed into her Moroccan Israeli background bringing those flavours to the table and finding her stride in her cooking style. Recently, Chef Erica represented Canada in the V1 Campeonato Mundial De Tapas in Spain against 15 of the worlds best for the chance to earn the title. She has also been named the Culinary Ambassador of NBA Courtside Restaurant where she will oversee its globally inspired menu created by Executive Chef Myles Sam.

RECIPE:

1. Place the water and butter in a pan with a pinch of salt and set overheat until the butter has melted.

2. Remove the pan from the heat then add the flour and cheese. Beat vigorously to form a dough.

3. Once the mixture has cooled slightly, then beat in the eggs. Transfer the mixture to a piping bag.

4. Bring a pan of salted water to a boil and attach a taught string across the diameter of the pan using Sellotape. If you don’t have any tape on hand, you can dip sharp scissors into the hot water and snip the length of the gnocchi off, wetting the scissors between each snip.

5. Snip the end of the piping bag and pipe out the mixture, dragging it over the string to create separate gnocchi shapes. Work in batches to not overcrowd the pan.

6. Once they float to the surface, remove using a slotted spoon and transfer to either a bowl of iced water or a hot pan to crisp up if you’re eating straight away. Be careful not to overcook them, or they will turn mushy.

7. If eating straight away, add a knob of butter to a hot pan and allow to foam. Add the gnocchi to the pan and allow to crisp up.

8. Once the gnocchi have crisped, place them into a plate, and garnish with the pesto and some freshly grated lemon zest and Parmesan.
Nothing says love like handmade gnocchi!

INGREDIENTS – PISTACHIO PESTO:

RECIPE- PISTACHIO PESTO:

1. In a food processor, purée everything. You still want this a little chunky to give some texture.

GARNISH:

Lemon Zested
Fresh Basil
Grated Parmesan

His best selling cookbook “Great Food At Home” added author to his resume and he hasn’t stopped there. In late 2011 Mark, with the help of Jacob Richler once again wowed us with “Fabbrica” the cookbook based on the recipes featured in his latest restaurant.

Mark has also added television personality to his long list of talents and is currently the head judge on “Top Chef Canada” and judge on “Chopped Canada”. His first show for The Food Network, “The Heat” was a riveting behind the scenes look at North 44 Caters as well as the building of McEwans grocery store – a ratings winner.

Mark recently took over the food and beverage at the Aga Khan museum catering to large groups and running Diwan, a restaurant focused on food inspired by the Middle East, and North Africa.

INGREDIENTS:

RECIPE:

1. Add olive oil to the pan and sprinkle with shallots, then place the leek rounds evenly atop the shallots. Place on medium-high heat and add the clams evenly on the leeks. Season lightly with salt and pepper, add the wine and cover.

2. Cook until clams open and remove from heat.

3. Season the Halibut filets with olive oil, salt and pepper and gently pan fry until lightly coloured and just cooked through.

4. As you are starting to sear the Halibut add the vine tomatoes to the same pan to give them sufficient time to soften.

5. As the halibut and tomatoes cook, remove all the clams from their shells, leaving 8 pcs to garnish the plates. Discard shells.

6. Carefully remove the leek rounds, set aside and keep warm.

7. Place remaining clam liquid in a small sauce pot, add mustard, lemon juice, parsley.

8. Slowly add the cubed butter to the sauce while using a hand blender to emulsify, add shelled clams and check the seasoning.

9. Place 4 leek rounds in the center of each bowl, top with cooked Halibut as well as two clams still in the shell.

10. Spoon the finished sauce around the fish with an even number of clams per serving.

11. Garnish the Halibut with roasted vine tomatoes and serve.

In 2017 Chef Romain created his own company “Romain Avril Inc.” and is currently working on opening his first restaurant.  Avril has launched a YouTube Channel and a podcast and will soon be launching his vegan cookbook.

He has represented brands such as Google, Nespresso, Club House, Goose Island, Circle K, Ace Bakery, South Paw Era and Zwilling.  He has appeared on TV segments and shows on numerous occasions, including the Food Network Canada channel.  He has been featured in multiple food, lifestyle, home and fashion magazines.

Romain is fully bi-lingual, in fact, English is his second language. He approaches everything he does with a quick wit, a charming smile and an infectious laugh. He is truly delightful to learn from and loves helping to educate food fanatics of any level.

INGREDIENTS – Tartare Mix:

RECIPE – Tartare Mix:

1. Place the egg yolk on top of salt and sugar mix and then cover it completely with the mixture.

2. Place in fridge for 2 days.

3. Rinse and pat dry the yolk.

4. Dehydrate for 12 hours.

INGREDIENTS – Black Garlic Puree (Makes 15 Portions):

RECIPE – Black Garlic Puree (Makes 15 Portions):

1. Place all the ingredients in a Thermomix set at 60°C and blitz until smooth (alternatively, place all the ingredients in a blender, but with boiling instead of cold water.

2. Pass through a fine sieve and set aside to cool.

INGREDIENTS – Pickled Mushrooms (Make 5 Portions):

RECIPE – Pickled Mushrooms (Make 5 Portions):

1. Place all the ingredients beside the mushrooms in a saucepan and bring to a simmer.

2. Cook for 2 minutes and turn the heat off.

3. Using a pair of scissors cut the shimeji about 1 inch off the root.

4. Dump the mushrooms in a stainless-steel bowl and pour the hot pickling liquid over them.

5. Let it cool and set aside until ready.

GARNISH:

ASSEMBLING:

1. In a bowl mix all the “tartare mix” ingredients and taste. Rectify the seasoning if necessary.

2. In the centre of a plate, place a large ring cutter and fill it with the tartare mix 4/5th of the way.
Push it down and make sure the top is smooth.

3. Add the chives to cover the surface of the tartare and grate some cured egg yolk.

4. Remove the ring cutter carefully.

5. Finally place the pickled mushrooms, dollops of black garlic purée and nasturtium leaves.

6. Finish with a crack of black pepper and some sea salt flakes. Serve with the brioche on the side.

7. Bon appétit.

When he isn’t in the restaurant Michael and his family enjoy being in the wilderness. “I am always in the woods; I love the outdoors. There is just something about finding your own ingredients as a chef. It is a fulfilling, primal thing for me,” he said. “It has become a huge part of my life.”

Michael’s first cookbook “The Hunter Chef” hit stores in the beginning of October 2020!

INGREDIENTS:

RECIPE:

Mix with a paddle attachment for 5 minutes paddle into boiling water. Remove when the noodles float.
Drain and then pan fry

Charcroute 

RECIPE

1. Render the bacon in a large pan then add the cabbage sauté until soft and translucent add the salt, pepper and the wine . Cook on medium and cook e off the wine
2. Boar chop , season the boar chap season with salt and pepper . Sear the meat in hot pan until 145 F internal remove and rest for 5 minutes. Sever with the spätzle and choucroute

As one of the world’s youngest “Maitre Fromager”, an honour bestowed in February 19, 2013, by the France based Guilde Internationale des Fromagers, an exclusive association representing more than 5,000 dairy professionals worldwide, Afrim is the only Canadian to receive this title, awarded to those who demonstrate exceptional cheese knowledge and recognized within their community.

Prior to that achievement, Afrim was also the youngest Canadian recipient to the “Chevalier,” a distinction from the Confrérie des Chevaliers du Taste Fromage de France (March 2007), following an upgraded status to “Officier du Fromage” in April 2010. He was also awarded with Top 30 Under 30 in the Food Industry by Ontario Hostelry Institute.

Afrim is actively involved with charities and foundations he’s passionate about including CAMH, Sick Kids Hospital, Women in Capital Markets, Toronto & Etobicoke Humane Society, St. Joseph’s Hospital and more.

He’s also instrumental in continuing to build relationships and collaborations with some of Canada’s top chefs and restaurants including Momofuku, Alo, Langdon Hall, Canoe, La Palma, Scaramouche and Piano Piano to name a few and chefs such as Michael Bonacini, Mark McEwan, Daniel Boulud, David Chang and Lynn Crawford.

Afrim’s media appearances include The Marilyn Denis Show, City TV’s Breakfast Television, CTV’s Your Morning, Food Network, and expert consulting for Top Chef Canada, MasterChef, Chopped Canada and more. Most recently, he was honoured as top 50 Most Influential People in Canadian Food by the Globe and Mail, July 2016, and named top 10 Most Influential People in the Food Industry by LCBO Food & Drink Magazine.

INGREDIENTS:

Meat:

Toscano Sausage
Iberico Ham
Bundnerfleisch

GARNISHE:

Cheese Boutique Flatbread
Cheese Fruit and Nut Crostini
Cheese Boutique Flatbread
Panforte
Peach Jam
Honeycomb
Marcona Almonds

As a food writer and culinary podcaster, Noel has been dedicated to promoting and highlighting Jamaican cuisine and advocating for chefs, restaurants, and the business of food. He is passionate about preserving Jamaica’s rich and diverse culinary history and inspiring the younger generation to consider the culinary arts as a career path. Not only does he cook, but he also writes weekly articles that are featured in several notable publications.

In 2013, Chef Noel brought his international experience and unique culinary flair to some of Manitoba’s most refined hotels while working as their executive chef, including the Burntwood Hotel in Thompson and the Viscount Gort Hotel in Winnipeg. Since then, Chef Noel has actively catered to special events, private dining, interactive demonstrations, cooking classes, and restaurant consultations.

He has been recognized locally and internationally for his culinary skills, which have led to numerous awards and features in print publications, television, and radio shows in Canada, Jamaica, and the United States. After making an impact on the Winnipeg culinary scene for four years and being nominated and voted Winnipeg’s best chef in 2018, Noel relocated to Toronto in 2019, and since then he has become one of the most sought-after chefs, working with high-profile brands such as Appleton Estate Canada, the Jamaica Tourist Board, Guinness, Stagg Chilli, Attitude Fresh, The City of Toronto, Sherbourne Health, and more.

Chef Noel is recognized as a champion for brand Jamaica in the culinary arts by the Prime Minister Youth Awards, and was awarded the Best Black Chef in Canada by the ByBlacks Magazine People’s Choice Awards in 2019 and 2020. He also won Best Podcaster, Best Caterer, and, in 2021, Best Restaurant and Baker. Recently, he was recognized as one of Jamaica’s and Toronto’s most influential and impactful next-generation game changers.

INGREDIENTS:

SAUCE:

RECIPE:

1. Rinse and marinate the fish in the coconut milk for 15-20 mins

2. Heat the oil in a frying pan.

3. Combine the dry ingredients in a bowl. Drain the marinated fish and coat with curried flour mixture.

4. Carefully fry the fillets on both sides until golden brown and cooked through. Meanwhile, in a medium pot, heat oil over medium-high heat. Sauté the garlic, ginger and onion for 1 minute. Add turmeric and curry and stir to combine, then add scotch bonnet, coconut milk, fish stock and bring to a boil. Simmer for 10 minutes.

5. For the Corn: Cut the kernels off of the cob. Heat 1 tablespoon of olive oil in a large cast iron skillet over high heat. Add the corn and cook, stirring occasionally until the corn starts to char, approximately 5-7 minutes.